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The Experienced English Housekeeper

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The Experienced English Housekeeper


Published May 14, 2013


LibriVox recording of The Experienced English Housekeeper, by Elizabeth Raffald (1733–1781) Read by Phil Benson.

'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'. English cooking at its best from eighteenth-century celebrity chef, Elizabeth Raffald. Born in Doncaster, Raffald worked for 15 years as housekeeper in great houses, including that of Lady Elisabeth Warburton at Arley Hall, Cheshire, before setting up as a confectioner and innkeeper in Manchester. The Experienced English Housekeeper was published in 1769 and ran to 13 editions. This reading is from the 10th edition (1786) and includes 900 recipes (or as listeners will discover, receipts). Vegetarians take note, some sections of this book contain large quantities of meat! (Summary by Phil Benson)

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Download M4B 01-09 (133MB)
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Source Librivox recording of a public-domain text
Run time 9:46:01

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Reviewer: indigo4953 - favoritefavoritefavoritefavoritefavorite - October 1, 2015
Subject: This is a must read (listen)!
I searched for this document (book) because of a reference in Elizabeth David's book “English Bread and Yeast Cookery” under the section that discusses Sally Lunn Cakes (Buns). Wow what a find! Elizabeth Raffald must have been a fantastic chef and to have recorded all of her receipts in such a well organized well thought out manner makes her an author to be recommended with. Phil Benson had done an amazing job reading this book, so a special thanks to Phil!
Reviewer: giribil - favoritefavoritefavoritefavoritefavorite - May 19, 2013
Subject: for lovers of fine food
what a great book coming from the mid 1700's

I love old recipes and methods. While I may never build such amazing feasts as described, I most certainly will use the pastry 'receipts'that use fresh cream. Does anyone pickle walnuts these days?
Thanks Phil Benson for such an evocative reading of instructions.
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